Spicy Polenta with White Beans and Kale

Name: Spicy Polenta with White Beans and Kale
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 6 tbsp Extra Virgin Olive Oil (6 tablespoons extra-virgin olive oil, divided, plus extra for drizzling); 1 piece Yellow Onion (1 onion, chopped); 12 oz Lacinato Kale (12 ounces lacinato kale, stemmed and chopped); 1 can Great Northern Bean (1 (15-ounce) can white beans, rinsed); 1 can Tomato (1 (14.5-ounce) can fire-roasted diced tomatoes); 1 tsp Table Salt (1 teaspoon table salt, divided); 3 cloves Garlic (3 garlic cloves, minced); ½ tsp Red Pepper Flakes (½ teaspoon red pepper flakes, plus extra for serving); 4 cup Chicken Broth (4 cups chicken or vegetable broth); 1 cup Polenta (1 cup instant polenta); 8 oz Fresh Mozzarella (8 ounces fresh mozzarella cheese, torn into 1-inch pieces)

Creamy polenta topped with a spicy, savory mixture of kale, white beans, and fire-roasted tomatoes, finished with fresh mozzarella.

40 minItalian

Servings4

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Vegetarian
Gluten Free
Pescatarian

Steps

1Heat 3 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in kale, beans, tomatoes and their juice, and ¾ teaspoon salt. Cover and cook, stirring occasionally, until kale is very tender and sauce is thickened, 8 to 10 minutes.
2Meanwhile, cook garlic, pepper flakes, and remaining 3 tablespoons oil in large saucepan over medium heat, stirring frequently, until garlic begins to turn straw-colored, about 4 minutes. Add broth and bring to boil over high heat. Whisk in polenta and remaining ¼ teaspoon salt; reduce heat to medium-low; and cook until thickened, about 3 minutes. Season with salt and pepper to taste.
3Divide polenta evenly among serving bowls and top with bean mixture and mozzarella. Drizzle with extra oil and sprinkle with extra pepper flakes. Serve.